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Ingredientes
- 250 gm Puff pastry, preferably wholemeal, thawed if frzn (8oz)
- Â Â Beaten egg, to glaze
- 15 gm Half-fat spread, (1/2oz)
- 15 gm Plain flour, (1/2oz)
- 150 ml Skimmed lowfat milk, (1/4 pint)
- 2 Tbsp. Minced fresh parsley
- 2 x Large eggs, hard boiled and minced
- 250 gm Smoked haddock, cooked and flaked (8oz)
- 100 gm Mushrooms, sliced (3 1/2oz)
- Â Â Salt and pepper
- Â Â Lemon slices
- Â Â Parsley sprigs
Direcciones
- To make the filling, place the half-fat spread, flour, lowfat milk and parsley in a saucepan and whisk continuously over a moderate heat till the sauce thickens. Cook gently for 1 minute. Add in the minced Large eggs, flaked fish, mushrooms, and seasoning to taste. Remove the pan from the heat and set aside to cold.
- Preheat the oven to Gas Mark 7/220 C/425 F.
- Roll out the pastry on a lightly floured surface to a 30cm (12 inch)
- square. Lift onto a lightly greased baking sheet.
- Place the filling in a 10cm (4-inch) wide strip down the centre of the pastry, leaving approximately 4cm (1 1/2 inches) at each end. Brush the pastry edges with beaten egg and cut 2.5cm (1-inch) wide strips from the filling to the edge on both sides. Fold the strips over the filling alternately to create a plait making sure which the filling is completely covered and the ends tucked under.
- Brush the pastry with beaten egg and bake in the oven for 20-25 min till golden. Serve warm, garnished with lemon slices and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 259 | 52% |
| Total Fat 28.84g | 36% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 369mg | 15% |
| Potassium 413mg | 12% |
| Total Carbs 34.28g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.67g | 2% |
| Protein 26.38g | 42% |
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